Pumpkin spice cake pops

Recently, I feel like every blog post is starting out with me saying how busy I am. Which is 1) true, and 2) only going to get more truer as this semester goes on. These blog posts are coming a week after I bake the goods, rather than a day or two after, but I am still determined to keep up with them. The time is there - I just have to find it. Welcome to grad school!

3-ingredient Nutella cupcakes with peanut butter whipped cream

So far, grad school hasn't been the horrible, all-consuming experience as some people have described it to be, but I certainly don't have as much free time as I used to. Baking is still a priority (I haven't missed a week), but time management skills are as important as ever now.

Pumpkin pie cupcakes

One thing that I had forgotten about while living in San Francisco was seasons. It's pretty much the same climate throughout the year, so no snow, no changing leaves...I was reminded of all that again when I moved to Boston, with fall taking a turn now. It's nice seeing the leaves change around campus (although I bet the view is even better outside of Boston) - and it's a great reminder that it's pumpkin flavor time in the baking world!

Chocolate chip cookies

It's been a busy week - homework is starting to pick up, as well as other grad-school related things. I was able to make time on Tuesday to bake, but didn't get around to the blog post until today - but here it is (although short)!

Green tea chocolate cupcakes

Around the same time that I got addicted to baking last summer, I discovered the world of loose-leaf tea. I actually grew up drinking regular loose-leaf green tea, but hadn't had much else past that. When I visited a tea shop for the first time, it was a little overwhelming. Rows upon rows of tea infused with fruit and spices and some stuff I couldn't even pronounce. It was fun trying all sorts of different flavors, but at the end of day, I always found myself coming back to regular green tea.